Sunday, April 17, 2011

Black eyed pea salad

This is adapted from A Veggie Venture, based on what I had in the house. I'll be eating it for lunch this week, but I anticipate it also being good for potlucks and bbqs this summer. I also anticipate adding other things to the salad -- avocado, corn, etc.

Salad
16 ounces frozen black-eyed peas, cooked according to package directions
8 ounces frozen green peas, thawed
4 green onions, chopped
1 yellow pepper, diced
1 pint cherry or grape tomatoes, halved (I bought some fancy pants "gourmet" package of heirloom cherry tomatoes)

VINAIGRETTE
2 tablespoons olive oil
1/3 cup white wine vinegar
2 teaspoons minced garlic (or some granulated garlic, which is what I used)
1 teaspoon kosher salt
1/4 teaspoon black pepper

Mix the salad ingredients. Mix the vinaigrette ingredients. Pour the vinaigrette over the salad and toss to coat. Cover and refrigerate.

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